A soft, fluffy, melt-in-the-mouth Indian semolina dessert made with the perfect ratios and technique to achieve consistent, delicious results every time.
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Adapted from a video by Your Food Lab
PERFECT SUJI HALWA Recipe | RAWA SHEERA with TIPS | सूजी का हलवा | Chef Sanjyot Keer
Rawa (coarse semolina)Use coarse/thick semolina, not fine powder, otherwise the texture will be gummy and paste-like.1 cup
sugarBase amount. Add extra 2 tbsp if making for prasad (offering).1 cup
sugar(for prasad version only) optional2 tbsp
ghee (clarified butter)Base amount. Preferably use high-quality homemade or premium ghee as its flavour is crucial.½ cup
ghee(additional for prasad version) ensures proper absorption and moisture in the final halwa2 tbsp
waterSemolina requires plenty of water to swell properly and achieve a fluffy texture.3 cups
green cardamomLightly crushed and added to the syrup for flavour. Can be strained out before adding to the halwa if preferred.
2
raisinsAdded when roasting the semolina15
almonds, slicedSliced and toasted along with the raisins10
Steps
1
Prepare the sugar syrup: add the measured sugar, water, and lightly crushed green cardamom to a deep vessel.
2
Heat over medium flame until the sugar completely dissolves. Bring to a boil and simmer for 3–4 minutes at a rolling boil. Do not cook it to a thick consistency; a lightly cooked syrup is perfect.
3
Turn off the heat and set the sugar syrup aside.
4
Toast the semolina: heat the ghee in a kadhai or large pan until melted.
5
Add the semolina to the ghee. Immediately reduce the flame to low and stir continuously without stopping.
6
Patiently toast the semolina for approximately 15 minutes on low heat. As it cooks, the colour will lighten slightly and the ghee will begin to separate. Do not rush this step and do not let the colour change too much.
7
Once the semolina is properly toasted and the ghee is separating, add the raisins and sliced almonds. Stir and toast for about one minute.
8
Carefully pour in the prepared sugar syrup. You may strain it to remove the cardamom pods if desired.
9
Mix everything well. At this stage, the mixture will look quite liquid, but this is exactly what you need for the semolina to cook and swell properly.
10
Increase the flame to medium and cook until the semolina absorbs all the water. Stir occasionally until most of the liquid is absorbed.
11
Continue cooking until all moisture is gone and the ghee separates again. The halwa will look glossy.
12
Turn off the heat and cover the pan. Let it rest for 10–15 minutes. This resting time allows the semolina to absorb the remaining ghee and achieve the perfect fluffy texture.
13
Open the lid and gently mix and fluff the halwa with a spatula. The halwa will still be warm; stir until all the ghee is fully absorbed.
14
The halwa should now have a fluffy, soft, and perfect texture. Serve immediately.
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